Chicken Tostada Salad Bowls

Chicken Tostada Salad Bowls come with their own edible bowl. A flour tortilla is shaped and baked, filled with seasoned chicken, black beans and corn salsa for a delicious, Mexican-style salad.

Salads are a delicious way to enjoy a healthy meal. I love about making a salad is they are so versatile, you can add just about anything you feel like eating. The same goes for this tostada salad.

How do I bake tortilla bowls?

This salad starts with 5-inch flour tortillas. To get the ‘fluted’ bowl shape to hold the salad, the tortillas are brushed with olive oil on both sides. Then using a muffin pan turned it upside down, the tortillas are pressed into the wells. Make sure to get the bottom of the tortilla nice and flat so it will stand. A 12 muffin pan will only hold 2 tortillas at a time, so you’ll need to bake them in batches.

As far as toppings go, as I said you can really add anything you like. The toppings I used were a corn and black bean salsa and sour cream mixed with chipotle tabasco sauce, lime juice and salt.

If you’ve tried this Chicken Tostada Salad Bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you liked it in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 4

Chicken Tostada Salad Bowls

A flour tortilla is shaped and baked into an edible bowl, then filled with seasoned chicken, black beans and corn salsa for a fun, Mexican salad.

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Ingredients

8, 5-inch flour tortillas

2 tablespoons vegetable oil plus more for brushing on tortillas

1 cup frozen corn, defrosted

½ cup canned black beans, drained

1/2 cup tomato, chopped

½ teaspoon cumin

¼ teaspoon salt

Small pinch ground black pepper

¼ cup sour cream

2 teaspoons Chipotle tabasco sauce

Juice from 1 lime

¼ teaspoon salt

1/2 teaspoon ground coriander

1 tablespoon chili powder

1/4 teaspoon garlic powder

1 tablespoon smoked paprika

1/4 teaspoon ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

4 boneless, skinless chicken breast cut into bite-size pieces

1 head lettuce, chopped

Fresh cilantro, chopped (optional)

Instructions

Preheat oven to 350°F/176°C.

Brush each tortilla with oil on both sides. Using a muffin tin turned upside down, press the tortillas into a shell shape in between the muffin cups. Bake for 15 minutes or until golden brown. Allow to cool.